Ingredients...
Rice ~ Mix Basmati and Thai Rice..measured by cups
Shallots, Ginger & Garlic slice thinly
Pandan leaves
Butter ghee & Oil ~ mix for frying the sliced ingredients.
Chicken...
Dark Soya Sauce, Honey, Oyster sauce & White pepper
Methods...
Boil the chicken abt 3/4 cooked. Add slices of ginger and salt to the boiling water. Remove the chicken into a container...add the sauces and mix the whole thing..set them aside.
Hea the pot to cook the rice. Put the butter Ghee and oil..adjust the quantity to your amount of cooking...fry the ginger, garlic first..than add the shallots..put in the pandan leaves. Add in the rice which you have washed and strain....Fry the rice a little bit to coat....Add in the soup frm the boiled chicken just now. measure liquid + 1 to 1.5 to the rice amount by cups. Eg. Rice: 5 cups and Liquid is 6 cups....more or less liquid depending on the type of rice you use. Let it boil and water reducedto half...slow the heat and cooked it covered....
The marinated chicken can either be fried to brown or grill in the oven. Make some soup by adding cut-up vegetables to the stock balance from chicken. Add water and white pepper to taste..
Slice up some cucumber and tomatoes and salads....
Serve hot....enjoy..
